Another good version of potatoes is using red potatoes cuting them into 4ths. Placing them into a shallow pan with olive oil, balsamic viniger, onions, some minced garlic and cook them for at least 40 minutes then place fresh broccoli on top of it and bake another 15-20 minutes. You can also add cheese or what other good stuff you can think about.
I often marinate chicken and over bake it with potatoes. Fried stuff..my mum forbids from deep frying anything
Has anyone heard of smothered chicken? From what I hear it is fried chicken with gravy and you can add pineapple on top of it. I thought it was like the thin meat in Chicken fried steak but it isn't. My understanding is that it is breasts that are boneless.
SMOTHERED CHICKEN BREASTS
5 T. olive oil, divided
2 lg. onions, sliced
8 oz. fresh sliced mushrooms
6 boneless, skinless chicken breasts
2/3 c. flour, divided
½ t. salt
½ t. white pepper
2 c. chicken broth
¼ c. capers, drained
½ red bell pepper, finely chopped
Heat 1 T. olive oil; cook onions until golden; remove; set aside. Add another 1 T. oil to same skillet and cook mushrooms for 3 to 5 minutes. Add to onions in bowl. Pound out breasts to ½-inch thickness and cut each in half.
Combine ½ c. flour, salt and pepper - dip chicken. Heat 2 T. oil and brown chicken. Arrange in 13 X 9-inch pan. Top with onions and mushrooms. Add remaining flour and remaining 1 T. oil to skillet; stir smooth. Add broth; stir smooth. Boil and thicken to form a gravy. Stir in capers. Pour over chicken. Bake 375* F. for 25 minutes. Sprinkle with red pepper.
Smothered Chicken, Creole Style
1 chicken, 3.5 lbs, butterflied (split down the backbone, breast intact)
salt and pepper to taste
2 Tbsp butter
1 c finely chopped onion
1 c finely chopped celery
1 c finely chopped, cored and seeded green pepper
1 1/2 tsp finely minced garlic
2 Tbsp flour
1 3/4 c. canned imported tomatoes, crushed or chopped
1 bay leaf
2 Tbsp finely chopped parsley
Sprinkle chicken with salt and pepper on both sides. Select a black
iron skillet large enough to hold the chicken comfortably when it's
spread out. Fold wings under to secure them.
Melt the butter in the skillet and add the chicken, skin-side down.
Cover firmly with a plate which fits comfortably inside the skillet
and add about 5 lbs of weight to the top of the plate. Cook over
low heat until the skin side of the chicken is nicely browned,
about 15 min.
Remove chicken to a warm platter. Add the onion, celery, pepper,
and garlic to the skillet and cook, stirring, until the onions are
wilted. Sprinkle with flour and stir to blend. Add tomatoes, bay
leaf, salt and pepper, stirring rapidly with a whisk. Bring to a
boil.
Return chicken to the sauce, skin-side up. Cover with plate and
weight and cook over low heat 45 min more. Remove chicken, cook
down sauce briefly with stirring, pour over chicken and sprinkle
with parsley.
5 T. olive oil, divided
2 lg. onions, sliced
8 oz. fresh sliced mushrooms
6 boneless, skinless chicken breasts
2/3 c. flour, divided
½ t. salt
½ t. white pepper
2 c. chicken broth
¼ c. capers, drained
½ red bell pepper, finely chopped
Heat 1 T. olive oil; cook onions until golden; remove; set aside. Add another 1 T. oil to same skillet and cook mushrooms for 3 to 5 minutes. Add to onions in bowl. Pound out breasts to ½-inch thickness and cut each in half.
Combine ½ c. flour, salt and pepper - dip chicken. Heat 2 T. oil and brown chicken. Arrange in 13 X 9-inch pan. Top with onions and mushrooms. Add remaining flour and remaining 1 T. oil to skillet; stir smooth. Add broth; stir smooth. Boil and thicken to form a gravy. Stir in capers. Pour over chicken. Bake 375* F. for 25 minutes. Sprinkle with red pepper.
Smothered Chicken, Creole Style
1 chicken, 3.5 lbs, butterflied (split down the backbone, breast intact)
salt and pepper to taste
2 Tbsp butter
1 c finely chopped onion
1 c finely chopped celery
1 c finely chopped, cored and seeded green pepper
1 1/2 tsp finely minced garlic
2 Tbsp flour
1 3/4 c. canned imported tomatoes, crushed or chopped
1 bay leaf
2 Tbsp finely chopped parsley
Sprinkle chicken with salt and pepper on both sides. Select a black
iron skillet large enough to hold the chicken comfortably when it's
spread out. Fold wings under to secure them.
Melt the butter in the skillet and add the chicken, skin-side down.
Cover firmly with a plate which fits comfortably inside the skillet
and add about 5 lbs of weight to the top of the plate. Cook over
low heat until the skin side of the chicken is nicely browned,
about 15 min.
Remove chicken to a warm platter. Add the onion, celery, pepper,
and garlic to the skillet and cook, stirring, until the onions are
wilted. Sprinkle with flour and stir to blend. Add tomatoes, bay
leaf, salt and pepper, stirring rapidly with a whisk. Bring to a
boil.
Return chicken to the sauce, skin-side up. Cover with plate and
weight and cook over low heat 45 min more. Remove chicken, cook
down sauce briefly with stirring, pour over chicken and sprinkle
with parsley.